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Print this Recipe    Garlic Brie

Roasted Garlic and Brie Soup
To serve 4

2 heads garlic, unpeeled and separated into cloves
6 Tbsp olive oil

1 onion, finely diced
2 stalks celery, finely diced
1 med carrot, finely diced
1/4 cup all purpose flour
6 cups stock

1 tsp fresh oregano, finely chopped
1/2 tsp fresh thyme, finely chopped

7 oz brie, rind removed, cut into chunks
ground white pepper

Preheat oven to 325F. Place garlic in medium glass baking dish.
Drizzle with 2 tablespoons oil. Cover dish with foil. Bake until
garlic is golden and very tender, about 30 minutes. Transfer dish
to rack on cool.

Heat remaining 4 tablespoons oil in heavy large saucepan over medium
high heat. Add onion and saute until translucent, about 10 minutes.
Add carrot and celery and saute until vegetables are tender, about
10 minutes. Add flour and stir 3 minutes. Gradually stir in stock.
Bring to a boil, stirring frequently. Reduce heat to medium-low
and simmer until slightly thickened, about 15-20 minutes.

Peel garlic and transfer to food processor. Add 1 cup of the soup
to garlic. Process until smooth. Return mixture to saucepan.
Stir in herbs. (Can be made 1 day ahead, cover and refrigerate).

Bring soup to a simmer over medium-low heat. Gradually add Brie,
whisking until melted after each addition. Season with white pepper
(and salt if desired). Ladle and serve.


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